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R-Mart - Food

9841 110 Street NW Edmonton AB T5K 2P5 · Food - General

Official record from Alberta →

Inspection summary

R-Mart - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on April 2, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 18, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Outstanding - If you cannot get any labels, please do not sell this product and remove it from the freezer. - A chest freezer contained packaged meat and cooked rice dishes with no labels or contact information on the packaging. Operator was advised to contact supplier to have individual labels for each package. Owner indicated that it came from Tiptop Foods Kitchen. Corrected - This product was not observed onsite.A stand up cooler contained desserts such as individually packaged cheesecakes and parfait type cakes with no labeling. Operator indicated that it came from a supplier that comes every Saturday. For the time being, do not sell the desserts until a valid Food Handling Permit is provided for verification.
  3. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A chest freezer contained packaged meat and cooked rice dishes with no labels or contact information on the packaging. Operator was advised to contact supplier to have individual labels for each package. Owner indicated that it came from Tiptop Foods Kitchen. A stand up cooler contained desserts such as individually packaged cheesecakes and parfait type cakes with no labeling. Operator indicated that it came from a supplier that comes every Saturday. For the time being, do not sell the desserts until a valid Food Handling Permit is provided for verification.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A large two compartment sink was installed and equipped with detergent, hot and cold water. Please have a chemical sanitizer such as regular bleach or QUAT available. Discussed three step dishwashing. Wash in hot soapy water, rinse with hot water and sanitize for a minimum of 2 minutes before air drying.
  5. Initial Inspection

    0 infractions

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